Gluten Free “Shake and Bake” Drumsticks

Gluten Free “Shake and Bake” Drumsticks

Things we don’t eat…breading, rice, pasta, white bread, white refined sugar, etc..That doesn’t mean I don’t miss certain foods. I was missing “shake and bake” chicken legs the other day. I don’t miss it anymore because of this recipe. It tasted just like “shake and bake” like when I was a kid but much healthier and gluten free. Score!

You can do this 1 of 2 ways. You can do the traditional way with putting all of the “shake and bake” in a gallon size plastic bag or put the ingredients in a shallow baking dish and roll it around. I opted for the baking dish and used a spoon to scoop the “breading” onto the drumstick.

These turned out extremely “shake and bake” like. It was really easy, I had all the ingredients available because I always keep coconut flour on hand. It’s one of the 39 Things I Keep Stocked at all times.

In a medium saucepan, melt ghee or butter and add in Dijon mustard, whisk to combine well.

Dry drumsticks with a paper towel. This will help the ghee/Dijon mixture stick better.

Brush each drumstick with the ghee/Dijon mixture. I used a pastry brush but then ended up using my hands because I found I was able to cover each drumstick more thoroughly.

After brushing the ghee/Dijon mixture on drumstick, roll in coconut flour mixture or put chicken leg in plastic baggy and shake around until covered. I laid the drumstick in the mixture and used a spoon to cover the top and sides. Either way works.

This was delicious! But i just realized my proportions were off a bit….i used only 1/4 cup parmesan cheese AND did 10 drumsticks and i ended up with a lot of breading left over which was discouraging since parmesan isn’t cheap! Next time i will half the recipe and then mix more as needed.
i also only used about a third cup butter.

I’m so glad you enjoyed them. Next time you’ll have your proportions down pat. I usually like making more breading than necessary because I’d hate to run out in the middle of the process. Thanks so much for sharing your experience with me.

I found your recipe searching for a gluten-free recipe for chicken drumsticks and I tried it tonight. Or rather, I tried it in my own manner, which is treating recipes as suggestions. It came out to everybody’s satisfaction, so I thought I’d tell you my substitutions. We’re snowed in, so I couldn’t go out and get the ingredients I didn’t have. I didn’t have coconut flour so I used cornmeal, which was grainy but very good. The onion flakes or powder would have been good, but I didn’t have any so I used garlic powder in a much smaller quantity. I didn’t have as much parmesan cheese as called for, and I’d like to use the full amount next time (I used extra cornmeal to keep the total quantity the same). I wasn’t clear on whether you meant mustard powder or prepared mustard, but as my mustard powder was so old it was tasteless I used regular old spicy brown mustard, which was great. In the oven, the drumsticks didn’t seem to be browning well, so I turned up the heat to 400 degrees after about 40 minutes. I took a chance and made the whole Costco packet of 17 drumsticks. Even so, there was breading and butter/mustard left over, so I don’t know if I didn’t coat the pieces thickly enough, though I put on as much as would stick and the coating didn’t seem skimpy when they were cooked. Thanks for a good recipe.

Thanks for letting us know your substitutions. Sometimes we just have to make due with what we have. Sounds like it was successful so that’s great. The recipe does yield a generous amount of coating so I too have left over coating but not too big of an amount. Glad you liked it. Take care.